Ingredients:

• 1 1/2 cups grated zucchini
• 1/2 cup brown sugar
• 1 tbsp molasses
• 1/2 cup oil
• 1/2 tsp pure vanilla extract
• 1/3 cup unsweetened applesauce
• 2 cups Hockley Valley Light Spelt Flour
• 1/8 tsp sea salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup allergy safe chocolate chips, such as Enjoy Life or Camino
• 375F one loaf pan 45 minutes

Instructions:

• Line a loaf pan with parchment paper and preheat the oven to 375F.
• Add the grated zucchini, brown sugar, molasses, oil, and vanilla to a large mixing bowl and whisk well. Add the applesauce and whisk well again.
• Add the Hockley Valley spelt flour, sea salt, baking powder, and baking soda to the bowl at once and mix together until just combined.
• Fold in the chocolate chips.
• Turn out the batter into the lined loaf pan and smooth out the top. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
• Let the loaf chill before slicing.

Makes 1 loaf

Vegan, Nut Free, Peanut Free